Smoked Pork Shoulder
|Catsup||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 1⁄2 Tablespoon|
|Dried onion flakes||1 1⁄2 Teaspoon|
|Hot sauce||1 1⁄2 Teaspoon|
|Pepper red||1 Dash|
|Garlic||1 Clove (5 gm), minced|
|Boston butt roast||1|
Combine first 10 ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 10 minutes.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Place water pan in smoker; fill with 1/2 cup sauce and about 4 quarts water.
Trim skin from roast.
Place roast on food rack, and baste generously on all sides with sauce.
Cover with smoker lid; cook 9 to 11 hours or to desired degree of doneness.
Thinly slice roast, and serve with remaining sauce.